Peanut Butter Sandwich Cookies

In my opinion, you simply can't go wrong with a peanut butter cookie. This particular cookie is basically 2 peanut butter cookies with a creamy peanut butter filling in the middle--pure cookie deliciousness! I know it sounds like it could possibly PB overload, but I'm sure that if you like peanut butter cookies, you will like this one too!

1/2 cup unsalted butter, room temperature
3/4 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

For PB filling:
6 oz. cream cheese, room temperature
1/2 cup creamy peanut butter
1/4 teaspoon vanilla extract
1/3 cup confectioners sugar

Preheat oven to 350 and place rack in the center of the oven. Line 2 baking sheets with parchment paper.
For the cookies: In the bowl of your electric mixer, cream butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes. Add egg and vanilla and beat to combine. In a separate bowl, whisk together the flour, baking soda and salt. Add to the peanut butter mixture and beat until incorporated. Put 1 tablespoon of dough on cookie sheet, leaving about 2 inches between mounds of dough. Press the dough flat with the back of a fork that has been dipped in granulated sugar. Bake the cookies for 10-12 minutes or until the cookies are lightly browned around the edges. Cool completely on a wire rack.
For the filling: In the bowl of your electric mixer, beat the softened cream cheese, peanut butter, vanilla and sugar until smooth.
To assemble: Take 1 cookie, spread about 1 tablespoon of the filling on the flat side, then top with another cookie, flat side down, to make a sandwich. If not serving right away, cover and store in the fridge. Bring to room temperature before serving. Makes about 18 sandwich cookies.

Cream of Mushroom Soup

I'm sure I've mentioned before that I am a mushroom lover, and lucky for me, so is Colin! I love pretty much anything and everything with mushrooms and this soup was no exception.

1 lb. mushrooms cleaned and sliced
1 tablespoon olive oil
2 teaspoons fresh thyme, chopped, divided
Salt and pepper to taste
1 teaspoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon fresh sage, chopped
4 cups vegetable stock
1 cup heavy cream
Small handful of parsley, chopped

Toss mushrooms in olive oil, add 1 tablespoon thyme and salt and pepper. Roast the mushrooms in a preheated 400 degree oven until golden brown, about 30-40 minutes. Heat oil in a pan. Add onions and saute until tender, about 5-7 minutes. Add garlic, remaining 1 tablespoon thyme and sage and saute until fragrant, about 1 minute. Add roasted mushrooms and broth and simmer for 10 minutes. Season with additional salt and pepper. Remove from heat and puree with a hand blender. Mix in heavy cream. Garnish with parsley.

Source: closetcooking.blogspot.com